Maldives Promotion House – As part of its programme to expand the range of food choices available for guests at Baros Maldives, the award winning, private boutique luxury resort in the Indian Ocean, a menu of innovative cuisine has been introduced at Cayenne, one of the resort’s three gourmet-class restaurants.

Special lunch and dinner menus created by the resort’s Executive Chef, Gabriël le Roux, feature Maldivian dishes as well as tropical versions of traditional favourites. For lunch one of the popular starters is Barabo Mas Huni, a smoked fish and pumpkin salad presented on twin iceberg lettuce leaves, and there are also tandoori wraps, pizzas and special satays, such as lobster brushed with basil pesto.

The range of dishes for dinner includes marinated reef fish salad with green papaya, freshly caught reef fish prepared Maldivian style with spiced kaffir lime leaves, fish masala, green chillies and coconut, as well as seafood and tandoori platters for two, Teppanyaki preparations, and the best prime cuts of beef, lamb and pork.

There are also locally inspired desserts such as banana and coconut fritters with coconut ice cream. The dishes are complemented with a drinks menu celebrating sun and earth, with a wholesome mocktail being Tropical Detox, a blend of carrot, apple, orange and ginger.

Overlooking the crystal clear waters of the lagoon, Cayenne features alfresco dining in thatched gazebos above the sea. Exclusively at Baros Maldives, gourmet creations can also be enjoyed by request on the beach under the stars, on an isolated sandbank 15-minutes from the shore, on a wooden deck shaped like a grand piano poised above the lagoon, and during a romantic cruise on sailing dhoni, as well as in the seclusion of guests’ private villa.

The resort, with 30 overwater villas, ten with secluded sundeck swimming pools, and 45 beachside villas, ten of which have individual plunge pools, and one romantic Baros Residence, is the ultimate retreat for the discerning to enjoy gourmet cuisine in the Maldives.